RU2798317C1 - Method of flavoring and aging of smoking material, smoking material and smoking product - Google Patents

Abstract

FIELD: smoking materials.

SUBSTANCE: group of inventions relates to a method for flavouring and aging smoking materials, a smoking material for a smoking article, and a smoking article. A method is proposed for flavouring and aging smoking materials that make up at least a part of the smoking material of a smoking article, comprising the following steps: adding a flavouring diluted in a base solution to the smoking material and keeping the smoking material, to which the flavouring is added, at a constant temperature and humidity. Between the addition of the flavouring and the aging, a step of adjusting the moisture content of the smoking material is added so that the moisture content of the smoking material is between 15 and 35% by weight.

EFFECT: inventions provide improvement of taste and aroma of tobacco.

13 cl, 3 dwg, 10 tbl, 2 ex

Description

[Technical field]

The present invention relates to a method for flavoring and aging smoking materials and a smoking article made by this method, in particular, to a method for flavoring and aging smoking materials, which makes it possible to improve organoleptic characteristics and differentiate taste in comparison with existing smoking products, flavored and aged tobacco leaves made in this way, and a smoking article containing flavored and aged tobacco leaves.

[prior art]

The taste of tobacco during smoking is determined by various factors, in particular the composition of the smoking material, filter and cigarette paper, however, the main component of the taste of tobacco is determined or depends on the composition of tobacco leaves, homogenized tobacco leaves, etc. as smoking materials included in the composition of the smoking material (for example, combustible material), additives, in particular aromatic components, and methods for aging them.

At the same time, the types of tobacco leaves used in cigarettes are somewhat limited, and the content of flavoring materials that can be added to cigarettes is inevitably limited by various factors, in particular, the limited size of tobacco and a number of regulatory documents. So, the source KR 20180110504 A (SWIFT CO LTD), 10.10.2018 can be considered as the closest analogue.

Thus, in order to obtain the taste of tobacco according to the preferences of smokers and the effective delivery of aromatic components, a new method of aging smoking materials is needed.

[Disclosure]

[Technical problem]

The objective of the present invention is to develop a method for flavoring and aging smoking materials and a smoking article made by this method and which makes it possible to improve the taste and aroma of tobacco.

The objectives of the present description of the invention are not limited to the above object and are fully obvious to experts in the field of technology to which the present invention pertains, based on the following disclosure of the invention.

[Technical solution]

In some embodiments, the present invention provides a method for flavoring and aging smoking materials constituting at least a portion of the smoking material of a smoking article, comprising the steps of adding a flavor diluted in a stock solution to the smoking material; and curing the smoking material to which the flavor is added at a constant temperature and humidity.

When flavoring is added, the total weight of flavor and base solution can be from 1 to 20% of the total weight of the smoking material. In particular, both the weight of the flavorant and the weight of the base solution can be from 1 to 10% of the total weight of the smokable material.

At the same time, the method for flavoring and holding smoking materials between the addition of flavoring and holding may additionally comprise the step of adjusting the moisture content of the smoking material so that the moisture content of the smoking material is from 15 to 35 wt.%.

The holding time can be from 7 to 25 days at an internal temperature of 60 to 80 °C and an internal relative humidity of 20 to 40%.

In some embodiments, the smokable material may be tobacco leaves with a total sugar content of 20 to 40% by weight.

Further, in some embodiments, the flavor may be at least one vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavor liquid, cinnamon flavor liquid, and red wine flavor liquid. In particular, the flavor may be a vanilla concentrate and the base solution an alcohol. Alternatively, the flavor may be chocolate concentrate and the base solution water.

The method for flavoring and aging smoking materials may also include the following steps: preparing a smoking material that is aged after flavoring has been added thereto; first moistening the prepared smoking material by adding at least one of propylene glycol and glycerin; cutting the initially moistened smoking material; drying the cut smoking material; and remoistening the dried smoking material by adding at least one of propylene glycol and glycerin thereto.

In this case, the preparation can be carried out at a temperature of from 90 to 110 ° C, drying can be carried out at a temperature from 100 to 120 ° C, and the mass of propylene glycol added at the initial moistening stage may be less than the mass of glycerin added at the primary moistening stage, but the mass propylene glycol added in the rewetting step may be greater than the weight of glycerin added in the rewetting step.

In some embodiments, the present invention provides flavored and aged tobacco leaves constituting at least a portion of the smokable material of a smoking article, flavored and aged using the flavoring and aging method described above.

In addition, in some embodiments, the implementation of the present invention proposed a smoking article containing: smoking material, at least part of which is flavored and aged tobacco leaves; and a filter located downstream of the smoke stream from the smoking material.

In some embodiments, 15-35 wt. % flavored and aged tobacco leaves can be blended with 5-25 wt. .% homogenized tobacco leaves and 15-35 wt.% expanded middle veins of tobacco leaves, and stacked in place of smoking material.

[Beneficial Effects of the Invention]

According to the method for flavoring and aging smokable materials according to embodiments of the present invention, various flavor characteristics can be imparted to the smokable material, and a smokable article with excellent flavor retention and improved overall tobacco taste can be obtained.

In addition, maximizing the flavor-expressing properties of the flavor component added during the flavoring and aging step of the smoking material can reduce irritation and off-flavours that may occur during smoking.

[Description of drawings]

FIG. 1 is a flow diagram roughly illustrating a method for flavoring and aging smoking materials in accordance with some embodiments of the present invention.

FIG. 2 depicts an exemplary configuration of a smoking article comprising tobacco leaves flavored and aged in accordance with some embodiments of the present invention.

FIG. 3 is an illustration of a comparison of sensory evaluation results of smoking articles made according to the examples and comparative examples.

[Invention principle]

Preferred embodiments of the present invention will be detailed below with reference to the accompanying figures. The advantages and features of the present disclosure of the invention and the method of their implementation follow from the detailed disclosure of the embodiments disclosed below with reference to the accompanying drawings. However, the technical idea of the present disclosure is not limited to the following embodiments, and may be implemented in various other forms. The embodiments complement the technical idea of the present disclosure and are provided to fully inform those skilled in the art to which the present disclosure relates of the scope of protection of the present disclosure. The technical idea of the present disclosure of the invention is determined only by the scope of claims of the claims.

Regarding the assignment of numbers to the components of each drawing, it should be noted that the same components are assigned, as far as possible, the same numbers, even if the components are shown in different drawings. In addition, in the present disclosure, if a detailed description of a known related configuration or function is considered as potentially obscuring the essence of the present invention, then such detailed description is omitted.

Unless otherwise indicated, all terms (including technical or scientific) used herein have the meaning commonly used by those skilled in the art to which this disclosure pertains. Terms defined in generally accepted dictionaries should not be construed in an idealized or overly formalized sense, unless expressly stated in this document. The terms used in the present embodiments of the invention are intended to describe embodiments of the invention and do not limit the protected scope of the present invention. In the description of the following embodiments of the invention, the singular is the same as the plural, unless the context clearly indicates otherwise.

In addition, when describing the components of the present disclosure, terms such as first, second, A, B, (a), (b) may be used. Such terms are only used to distinguish between components, and the entity, order, sequence, or the like for the respective component is not limited to the terms. If a particular component is described as being "connected", "coupled", or "coupled" to another component, it should be understood that while a component may be directly connected to or associated with another component, there may nonetheless be "connected" between two components. , "connected" or "connected" another component.

The terms "comprises" and/or "comprising" as used herein do not exclude the presence or addition of one or more components, steps, operations and/or devices other than those mentioned above.

Some of the terms used in the description of the invention will be clarified below.

In the specification, "smoking article" can refer to any product that is smokeable, or any product that can provide a smoking experience, whether the product is based on tobacco, tobacco derivatives, expanded tobacco, homogenized tobacco, or tobacco substitutes. . For example, smoking articles may include smokeable products such as a cigarette, cigar, cigarillo.

In the description of the invention, the term "smoking material" can refer to any material that can be used in a smoking article.

In the description of the invention, the expressions "above" (in the direction of flow) or "in the direction up" (in the direction of flow) mean the direction away from the mouth of the smoker smoking the smoking article, and the expressions "below" or "downward" - the direction to the smoker's mouth.

In the description of the invention, "longitudinal direction" may refer to the direction corresponding to the longitudinal axis of the smoking article.

As used herein, "smoking article" refers to any device capable of generating an aerosol, such as tobacco (cigarette) and cigar. The smoking article may contain an aerosol generating material or substrate. In addition, the smoking article may include solid material based on tobacco raw materials, such as homogenized tobacco leaf, shredded tobacco and homogenized tobacco. The smokable material may contain a volatile substance.

Various embodiments of the present invention are detailed below with reference to the accompanying drawings.

FIG. 1 is a flow diagram roughly illustrating a method for flavoring and aging smoking materials in accordance with some embodiments of the present invention.

As shown in FIG. 1, the method for flavoring and curing smoking materials may comprise the step of adding flavor diluted in the base solution to the smoking material (S10), the step of adjusting the moisture content of the flavored smoking material (S20), the step of keeping the moisture-adjusted smoking material at a constant temperature and humidity (S30 ), a step of preparing the aged smoking material (S40), a step of first moistening the prepared smoking material (S50), a step of cutting the initially moistened smoking material (S60), a step of drying the cut smoking material (S70), and a second step of moistening the dried smoking material (S80).

The smoking material flavored and aged using this method can be mixed with tobacco leaves that have not been flavored and aged, homogenized tobacco leaves, roasted tobacco leaves and expanded tobacco leaf midribs, after which it is placed in place of the smoking material of the smoking article.

In the step of adding the flavor diluted in the base solution to the smokable material (S10), the flavor added to the smokable material may be at least one of various flavor components, and the base solution may be alcohol or water.

In some embodiments, the flavor may be at least one vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, liquid pine flavor, liquid cinnamon flavor, and liquid red wine flavor, and the base solution may be alcohol or water, depending on the flavor.

Preferably, the flavor may be a vanilla concentrate or a chocolate concentrate. For example, the flavor may be a vanilla concentrate and the base solution in this case is an alcohol. In another example, the flavor may be a chocolate concentrate and the base solution may be water.

In some embodiments, the combined weight of flavorant and base solution may be from 1 to 20% of the total weight of the smokable material, preferably from 5 to 15% of the total weight of the smokable material.

In particular, both the weight of the flavorant and the weight of the base solution can be from 1 to 10%, preferably from 2 to 6%, of the total weight of the smokable material. The flavorant may be diluted in the stock solution so that the ratio of flavorant to stock solution is between 1:2 and 2:1 (eg, about 1:1). For example, based on the total weight of the smokable material, about 4% flavor and about 4% base solution may be added to the smokable material.

At the same time, in order to prevent the deterioration of the physical properties of the tobacco leaves and to provide a product yield sufficient for the industrial implementation of the aromatization and aging process, which will be described below, the smokable material may preferably be tobacco leaves with a total sugar content of about 20 to 40 wt. %. More preferably, the smokable material may be natural pale tobacco leaves with a total sugar content of about 25 to 35% by weight.

In the step of adjusting the moisture content of the flavored smokable material (S20), the moisture content of the flavored smokable material may be adjusted such that the moisture content of such material is about 10 to 35 wt%, preferably about 15 to 25 wt%, more preferably about 17 to 23 wt.%.

In the holding step of the moisture-adjusted smokable material at constant temperature and humidity (S30), the holding time may be 7 to 25 days at an internal temperature of about 60 to 80 °C and an internal relative humidity of about 20 to 40%.

Preferably, the holding time (S30) may be 10 to 18 days at an internal temperature of about 65 to 75°C and an internal relative humidity of about 25 to 35%.

The step of preparing the aged smoking material (S40) may be carried out at a temperature of 90 to 110°C, preferably 95 to 105°C, and the step of drying the cut smoking material (S70) may be carried out at a temperature higher than the preparation temperature (S40), for example, at a temperature of 100 to 120 °C, preferably 105 to 115 °C.

At the same time, after exposure (S30), at least one step of moistening the smoking material can be performed. At least one of propylene glycol and glycerin may be added to the smokable material in the moisturizing step performed at least once.

Preferably, the moisturizing step performed at least once may comprise a primary moisturizing step (S50) performed between soaking (S30) and cutting (S60) and a secondary moisturizing step (S80) performed after drying (S70).

In some embodiments, in the primary wetting step (S50), the weight of propylene glycol added may be less than the weight of glycerol added, and in the secondary wetting step (S80), the weight of propylene glycol added may be greater than the weight of glycerol added.

Preferably, 0.8 to 1.2% propylene glycol and 1.3 to 1.7% glycerol may be added in the primary moistening step (S50) based on the total weight of the smoking material, and in the secondary moistening step (S80) be added from 0.1 to 0.5% propylene glycol and from 0.01 to 0.05% glycerol in relation to the total mass of smoking material.

In some embodiments, in the step of cutting the smokable material (S60), the smokable material, in particular tobacco leaves, may be cut into tobacco rods with a width of 0.5 to 1.5 mm, preferably 0.7 to 1.1 mm.

By manufacturing a smoking article using a smoking material flavored and aged under the above process conditions as will be described below, the composition of the flavoring component in the smoking material can be improved in a more preferable manner, accordingly, a smoking article with excellent flavor expression and persistence and reduced irritants can be produced. properties and foreign taste, which contributes to the improvement of the overall taste of tobacco.

The smoking material flavored and aged in the manner described above may be mixed with unflavored and aged tobacco leaves, homogenized tobacco leaves, roasted tobacco leaves, and expanded tobacco leaf midribs, after which it is placed in place of the smoking material of the smoking article.

Meanwhile, the tobacco leaves that have not been flavored and aged may be tobacco leaves that have not been subjected to the flavoring and aging process described above with reference to FIG. 1. That is, tobacco leaves that have not been flavored and aged can be, for example, raw tobacco leaves that have not been flavored and aged, tobacco leaves that have only undergone a flavoring process, and tobacco leaves that have only undergone an aging process.

Preferably, in the smokable material placed in place of the smokable material 110, which will be discussed below with reference to FIG. 2, about 15-35 wt. % flavored and aged tobacco leaves can be blended with 5-25 wt. % tobacco leaves that have not been flavored or aged, about 15-35 wt. wt.% homogenized tobacco leaves and about 15-35 wt.% expanded midribs of tobacco leaves.

FIG. 2 depicts an exemplary configuration of a smoking article 100 comprising tobacco leaves flavored and aged in accordance with some embodiments of the present invention.

In the description, a case is disclosed as an example in which the smoking article 100 is a combustible type cigarette. However, the present invention is not limited to this embodiment, and the smoking article 100 may also be a heating type cigarette or the like used in conjunction with an aerosol generator (not shown in the figure), such as an electronic cigarette.

As shown in FIG. 2, smoking article 100 may include smoking material 110 wrapped in smoking material wrap 110a, filter 120 wrapped in filter wrap 120a, and wrapping paper 130 configured to combine smoking material 110 and filter 120.

The smokable material 110 may be in the form of an elongated rod of various lengths, circumferences, and diameters.

Smoking material 110 may be filled with a mixture in which tobacco leaves flavored and aged in the manner described above with reference to FIG. 1 are blended with tobacco leaves that have not been flavored or aged, homogenized tobacco leaves, roasted tobacco leaves, and expanded tobacco leaf midribs.

In addition, at least one of the following aerosol generating materials: glycerin, propylene glycol, ethylene glycol, dipropylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, and oleyl alcohol may be added to smoking material 110.

In addition, the smokable material 110 may contain other additives such as a flavoring agent, a wetting agent, and/or an acetate compound. For example, the flavoring agent may contain licorice, sucrose, fructose, syrup, sweetener, cocoa, lavender, cinnamon, cardamom, celery, fenugreek, cascarilla, sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon oil, orange oil, peppermint oil, cinnamon, cumin, cognac, jasmine, chamomile, menthol, cinnamon, ylang-ylang, sage, mint, ginger, coriander, coffee, etc. In addition, the wetting agent may contain glycerin, propylene glycol, or the like.

In some embodiments, smoking material 110 may comprise homogenized tobacco material shaped into a rod or the like. by grinding flavored and aged tobacco leaves, homogenized tobacco leaves, roasted tobacco leaves, and expanded tobacco leaf midribs, mixing a solvent and various additives with them to form a slurry, drying the slurry to form a leaf, and then processing the leaf. For example, the smokable material 110 may comprise a plurality of strands of homogenized tobacco material, each specifically having a length of 10-14 mm (e.g., 12 mm), a width of 0.8-1.2 mm (e.g., 1 mm), and thickness 0.08–0.12 mm (e.g. 0.1 mm).

The smokable material 110 may be wrapped in a wrapper 110a of the smokable material. Glycerin and a combustion enhancer such as potassium citrate and/or sodium citrate to promote complete combustion of the smoking material by catalytic or the like action may be added to the smoking material wrapper 110a, and the smoking material wrapper 110a may also be include fillers, in particular calcium carbonate, titanium dioxide and magnesium oxide.

In some embodiments, the smokable material wrapper 110a may have a dual structure. Specifically, the smoking material wrapper 110a may include an inner wrapper in contact with the smoking material 110 and surrounding the smoking material 110, and an outer wrapper in contact with the inner wrapper and surrounding the outer portion of the inner wrapper.

In addition, the smokable material wrapper 110a may be a low ignition propensity LEL cigarette paper with one or more stripes of the LEL (not shown).

The filter 120 may be located below the smokable material 110 and may be an area through which the aerosol material generated in the smokable material 110 passes just before it is inhaled by the user.

The filter 120 may be made from a variety of materials. For example, filter 120 may be a cellulose acetate filter.

In some embodiments, the filter 120 may be, in particular, a cellulose acetate filter without flavoring material. The filter 120 may also be a TJNS Transmitting Jet Nozzle System (TJNS) filter containing flavoring material.

In some embodiments, filter 120 may be a tubular structure with a cavity inside. The filter 120 can be made by introducing into it (for example, into the cavity) elements such as films or tubes made from the same or different materials.

The filter 120 according to the present invention is shown as a single filter, but the present invention is not limited to this embodiment. For example, to increase filtration efficiency, the filter 120 may be, of course, a dual filter containing two acetate filters, a triple filter, and the like.

In addition, although not shown in the figure, the filter 120 may include a capsule (not shown). The capsule may have a design in which the liquid placed in it, together with the flavor, is wrapped in a film. For example, the capsule may be spherical or cylindrical. The capsule film can be made from a natural material, starch and/or a gelling agent.

In some embodiments, a medium chain fatty acid triglyceride, for example, can be used as a flavor diluent in the capsule liquid. In addition, the liquid may contain other additives, in particular, pigment, emulsifier and thickener. The liquid in the capsule may contain, in particular, flavoring such as menthol and essential vegetable oils.

The filter 120 may be wrapped in a filter wrapper 120a. In some embodiments, the filter wrap 120a may be made from greaseproof wrapping paper. In order to prevent liquid from leaking out of the capsule, which may be included in the filter 120, not through the filter wrapper 120a after entering the outside of the capsule after the capsule is crushed by a smoker, the filter wrapper 120a can be made using grease-proof wrapping paper. In some embodiments, the internal surface of the filter wrap 120a may be further coated with aluminum foil.

The filter 120 wrapped in the filter wrap 120a and the smokable material 110 wrapped in the smokable material wrap 110a may be wrapped in wrapping paper 130 together. ) smoking material wrappers 110a and the outer periphery of the filter wrapper 120a. However, the wrapping paper 130 may contain a non-combustible material and prevent the filter 120 from burning as the smoking material 110 burns.

The configurations of the present invention and their advantages will be detailed below with reference to examples and comparative examples. However, the examples are no more than illustrative, and the protected scope of the present invention is not limited to these examples.

Example 1

The smokable material was removed from the cigarette made for the Examples and filled in place with a mixture of about 20 wt.% flavored and aged tobacco leaves, about 20 wt.% tobacco leaves, neither flavored nor aged, about 25 wt.% roasted tobacco leaves, about 10 wt.% homogenized tobacco leaves and about 25 wt.% expanded tobacco midribs.

The flavored and aged tobacco leaves used in the blend were made by flavoring and aging local pale tobacco leaves with a total sugar content of about 30 wt.%, and the flavoring and aging process was carried out by adding about 4 kg of vanilla concentrate diluted in about 4 kg of alcohol , to about 100 kg of tobacco leaves, adjusting the moisture content of the tobacco leaves so that their moisture content is about 20%, and then aging the tobacco leaves for about 14 days at an internal temperature of about 70°C and an internal relative humidity of about 30%. Aged tobacco leaves were prepared at a temperature of about 100 °C, first moistened by adding about 1000 g of propylene glycol and about 1500 g of glycerol, cut into tobacco ropes about 0.9 mm wide, dried at a temperature of about 110 °C, and then secondarily moistened by adding about 300 g of propylene glycol and about 30 g of glycerin.

Example 2

A smoking article was made analogously to example 1, but chocolate concentrate was used as a flavoring agent, and water was used as a base solution in the process of flavoring and aging.

Example 3

A smoking article was made analogously to example 2, but prunes concentrate was used as a flavoring during flavoring and aging.

Example 4

A smoking article was made analogously to example 2, but maple syrup was used as a flavoring during flavoring and aging.

Example 5

A smoking article was made analogously to example 2, but cocoa concentrate was used as a flavoring during flavoring and aging.

Comparative Example 1

The smokable material was removed from the cigarette made for the Examples and filled in place with a mixture of about 20 wt. % aged tobacco leaves, about 20 wt. leaves, about 10 wt.% homogenized tobacco leaves and about 25 wt.% expanded midribs of tobacco leaves.

The aged tobacco leaves used in the blend were made by aging tobacco leaves analogous to Example 1 in a manner analogous to Example 1 without the addition of flavors.

Comparative Example 2

The smokable material was removed from the cigarette made for the Examples and filled in place with a mixture of about 20 wt. % flavored tobacco leaves, about 20 wt. leaves, about 10 wt.% homogenized tobacco leaves and about 25 wt.% expanded midribs of tobacco leaves.

Flavored tobacco leaves were made by adding about 4 kg of vanilla concentrate, diluted in about 4 kg of alcohol, to about 100 kg of tobacco leaves similar to example 1, but not aged, followed by the preparation, moistening, cutting and drying processes similar to example 1 .

Comparative Example 3

A smoking article was prepared similarly to Comparative Example 2, but chocolate concentrate was used as a flavoring agent for tobacco leaf flavoring, and water was used as a base solution.

Experimental Example 1: Analysis of Aroma Components Depending on Aromatization and Aging Performance

The aroma components in flavored and aged tobacco leaves, aged tobacco leaves and flavored tobacco leaves used in the examples and comparative examples were analyzed by solid phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS), and the analysis results were summarized in Table 1. The result of the analysis of aromatic components to assess the level of loss of aromatic components before and after the respective processes (preparation, moistening, cutting and drying) following the aging process in each of Examples 1 and 2 is shown in Table 2. The numerical values of each component in tables 1 and 2 are peak area values (relative values) analyzed according to SPME-GC/MS measurements.

[Table 1]

Classification Comparative Example 1
(aging without aromatization) Example 1
(flavouring with vanilla concentrate and aging) Comparative Example 2
(flavouring with vanilla concentrate without aging) Example 2
(flavouring with chocolate concentrate and aging) Comparative Example 3
(flavouring with chocolate concentrate without aging) Example 3
(flavouring with prune concentrate and aging) Example 4
(maple syrup flavoring and aging) Example 5
(flavouring with cocoa concentrate and aging) Parameter characteristic Component fried 3,6-dimethyl-4H-furo[3,2-c]
piran-4-one - 79 8 23 - - - - 2(3H)-furanone, dihydro-5-propyl- 209 2.358 6,460 292 209 4.7 5.6 5.8 3-furaldehyde 45 145 46 151 45 242.4 320.4 159.3 5-methylfurfural 18 99 23 104 18 98.2 119.7 88.5 Furyl alcohol 16 40 15 32 16 42.8 71.3 29.9 Gamma nonalactone 71 4.518 6.110 479 71 18.4 28.3 18.0 2,3'-dipyridyl 64 100 60 96 64 65.0 74.2 56.2 Aroma Piperonyl 72 1.367 5.445 186 72 111.3 130.5 135.2 Piperonyl alcohol 208 103 187 109 208 - - - anisyl acetate 1.025 1.111 2.536 6.753 18.816 78.3 64.5 50.8 anise alcohol 1.116 55 55 706 1.116 50.6 44.6 26.4 p-anisaldehyde 58 37 18 275 58 22.2 22.1 19.9 similar to tobacco Jonen 10 52 10 48 10 14.2 - 85.3 Safranal 5 7 9 7 5 - - 6.1 4-oxoisophorone 12 25 13 25 12 28.6 38.9 29.4 Solanon 342 538 360 541 342 185.7 560.4 558.6 Megastigmatrienone 98 219 90 210 98 112.1 178.8 210.5 neophytadiene 1.563 1.991 1.354 2.016 1.563 1250.0 1154.8 1600.8 Floral p-methylacetophenone 39 103 329 35 39 - - - Geranilacetone 116 110 121 104 116 40.4 99.5 98.2

According to Table 1, in all examples 1-5, the content of most flavor components increased and the content of some flavor components decreased compared to the aging of tobacco leaves without aromatization (comparative example 1), and the degree of increase or decrease in the content of each flavor component in each example was different. Accordingly, a marked difference was confirmed in the quality of tobacco leaf flavoring components depending on the flavoring of the tobacco leaves, the type of flavor used in the flavoring, and/or the aging of the tobacco leaves.

In particular, the results of Examples 1 and 2 and Comparative Examples 2 and 3 show that the content of most aromatic components in tobacco leaves, such as 3,6-dimethyl-4H-furo[3,2-c]pyran-4-one, 3 α-furaldehyde, 5-methylfurfural and furyl alcohol, further increased as a result of the aging process after the aromatization process compared to a simple increase as a result of the aromatization process.

It can also be seen that the content of aromatic components favoring the taste of tobacco, such as 5-methylfurfural, 4-oxoisophorone' and piperonal, increased in all flavored and aged tobacco leaves in each of the examples, the content of roasted glycolytic products, such as 2(3H)-furanone, dihydro-5-propyl-, gamma-nonalactone, 3,6-dimethyl-4H-furo[3,2-c]pyran-4-one and furyl alcohol, increased in particular in flavored and aged tobacco leaves in Example 1, and the content of semi-volatile sweet tasting compounds such as p-anisaldehyde and anisyl acetate increased in particular in flavored and aged tobacco leaves in Example 2.

Whereas, although it is not shown as a single example or comparative example in the above table, flavored and aged tobacco leaves that were aged for about a week did not show the effect of improving the quality of flavor components due to aging, flavored and aged tobacco leaves that were aged in for about 4 weeks, and flavored and aged tobacco leaves that used tobacco leaves with a total sugar content of about 15 wt.% showed a decrease in the physical properties of tobacco leaves and production yield, and in flavored and aged tobacco leaves that used tobacco leaves with a total sugar content of about 40 wt.%, the amount of nicotine detected was less than the control value. Therefore, such flavored and aged tobacco leaves were excluded from the examples and comparative examples.

[Table 2]

Classification Example 1
(flavored with vanilla concentrate) Example 2
(flavored with chocolate concentrate) Parameter characteristic Component Before Process After Process Before Process After Process fried 3,6-dimethyl-4H-furo[3,2-c]pyran-4-one 86 79 22 23 2(3H)-furanone, dihydro-5-propyl- 3.259 2.358 232 292 3-furaldehyde 248 145 238 151 5-methylfurfural 141 99 138 104 Furyl alcohol 44 40 39 32 Gamma nonalactone 5.319 4.518 319 479 2,3'-dipyridyl 79 100 92 96 Aroma Piperonyl 1.602 1.367 114 186 Piperonyl alcohol 132 103 111 109 anisyl acetate 1.538 1.111 7.110 6.753 anise alcohol 45 55 705 706 p-anisaldehyde 29 37 313 275 Like
tobacco Jonen 94 52 15 48 Safranal 9 7 8 7 4-oxoisophorone thirty 25 28 25 Solanon 630 538 548 541 Megastigmatrienone 217 219 236 210 Neophytadiene 2.035 1.991 2.265 2.016 Floral p-methylacetophenone 179 103 21 35 Geranilacetone 116 110 110 104

According to Table 2, the content of most aromatic components, which increased after the aromatization and aging process, decreased slightly after subsequent processes (preparation, moistening, cutting and drying), but the decrease was not too large; in addition, the content of some glycolytic products and aromatic components inherent in tobacco, in particular 2(3H)-furanone, dihydro-5-propyl-, gamma-nonalactone, piperonal, ionene, 2,3'-dipyridyl, anisic alcohol, p-anisic aldehyde, megastigmatrienone and p-methylacetophenone, rather increased after subsequent processes.

Experimental Example 2: Organoleptic Evaluation Depending on Aromatization and Aging Performance

Organoleptic evaluation was performed on tobacco smoke flavor intensity, aroma intensity, aroma satisfaction, irritation, off-flavour, aftertaste freshness, and overall tobacco flavor of the smoking articles in each of the Examples and Comparative Examples. The organoleptic evaluation was performed by a panel of twenty-seven experts who evaluated the smoking articles made according to the Examples and Comparative Examples on a seven-point scale.

FIG. 3 is an illustration of a comparison of sensory evaluation results of smoking articles made according to the examples and comparative examples.

As shown in FIG. 3, in most of the examples, the tobacco smoke flavor intensity, aroma intensity, and aroma satisfaction were similar or greater, off-flavour was reduced, and the overall taste of the tobacco was also improved compared to the comparative examples.

In particular, it can be seen that in Example 1, in which the tobacco leaves were flavored with vanilla concentrate, and in Example 2, in which the tobacco leaves were flavored with chocolate concentrate, the aroma intensity, aroma satisfaction, aftertaste freshness, and overall tobacco taste were higher compared to comparative examples and other examples, and the effect of reducing foreign taste and irritation were also higher compared with other examples.

Further, according to the results of the non-criteria assessment of smoking by a group of experts, it was found that smoking products in which flavored and aged tobacco leaves were mixed had less artificial taste and aroma, and also had fewer negative signs felt during smoking, in particular, spicy taste and feeling of smearing, compared to smoking products in which tobacco leaves that have not been aged or flavored have been mixed.

Embodiments of the present disclosure have been described above with reference to the accompanying drawings, but those skilled in the art to which the present disclosure pertains will appreciate that the present invention may be embodied in certain other forms without changing the technical idea or essential features. Thus, the above described embodiments of the invention in all aspects should be considered illustrative, but not limiting. The protected scope of the present invention is defined by the following claims, and any technical idea within the scope equivalent to the claims, should be considered falling within the scope of the technical idea protected by the present invention.

Claims (26)

1. A method for flavoring and aging smoking materials constituting at least a part of the smoking material of a smoking article, comprising the following steps: adding flavor diluted in the base solution to the smokable material; And exposure of the smoking material, to which the flavoring agent is added, at a constant temperature and humidity, while between the addition of the flavoring agent and the aging, a step of adjusting the moisture content of the smokable material is added so that the moisture content of the smokable material is between 15 and 35% by weight. 2. The method according to claim 1, in which, when flavoring is added, the total weight of flavor and base solution is from 1 to 20% of the total weight of the smoking material. 3. The method according to claim 2, wherein both the weight of the flavorant and the weight of the base solution are from 1 to 10% of the total weight of the smokable material. 4. The method according to claim 1, wherein the holding time is 7 to 25 days at an internal temperature of 60 to 80°C and an internal relative humidity of 20 to 40%. 5. The method according to claim 1, wherein the smokable material is tobacco leaves with a total sugar content of 20 to 40% by weight. 6. The method of claim 1, wherein the flavor is at least one of: vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavor liquid, cinnamon flavor liquid, and red wine flavor liquid. 7. The method of claim 6 wherein the flavor is vanilla concentrate and the base solution may be alcohol. 8. The method of claim 6 wherein the flavor is chocolate concentrate and the base solution is water. 9. The method according to p. 1, further comprising: a smoking material preparation step in which the material is aged after flavoring has been added thereto; a step of first moistening the prepared smoking material by adding at least one of propylene glycol and glycerin to it; the step of cutting the initially moistened smoking material; a drying step for the cut smoking material; And a step of rewetting the dried smoking material by adding at least one of propylene glycol and glycerin thereto. 10. The method according to claim 9, in which: preparation is carried out at a temperature of from to 110°C; drying is carried out at a temperature of from 100 to 120°C; And the mass of propylene glycol added in the primary moisturizing step is less than the mass of glycerin added in the primary humidifying step, but the mass of propylene glycol added in the secondary humidifying step is greater than the mass of glycerin added in the secondary humidifying step. 11. The smoking material of a smoking article, at least part of which is flavored and aged tobacco leaves, wherein the flavored and aged tobacco leaves are flavored and aged using the method according to any one of paragraphs. 1-10. 12. A smoking article containing: smoking material, at least part of which is filled with flavored and aged tobacco leaves according to claim 11; And a filter located downstream of the smoke stream from the smoking material. 13. A smoking article according to claim 12, in which 15-35 wt.% flavored and aged tobacco leaves are mixed with 5-25 wt.% tobacco leaves that have not been flavored or aged, 15-35 wt.% roasted tobacco leaves , 1-20 wt.% homogenized tobacco leaves and 15-35 wt.% expanded middle veins of tobacco leaves, and stacked in place of the smoking material.

Images